Journal of the Korean Dietetic Association最新文献_第7页

Quality Characteristics and Optimization of Rice Muffin Containing Chinese Artichoke (Stachys sieboldii MIQ) Powder Using Response Surface Methodology 响应面法优化含洋蓟粉米松饼的品质特征

Journal of the Korean Dietetic Association Pub Date : 2014-08-02 DOI: 10.14373/JKDA.2014.20.3.212

Y. Park, Sun-Mee Lee, N. Joo

{"title":"Quality Characteristics and Optimization of Rice Muffin Containing Chinese Artichoke (Stachys sieboldii MIQ) Powder Using Response Surface Methodology","authors":"Y. Park, Sun-Mee Lee, N. Joo","doi":"10.14373/JKDA.2014.20.3.212","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.3.212","url":null,"abstract":"ABSTRACT The purpose of this study was to determine the optimal composite recipe of rice muffin using three differ-ent amounts of Chinese artichoke ( Stachys sieboldii MIQ) powder, brown sugar, and egg. Response surface methodology (RSM) was used to obtain 16 experimental points (including three replicates of Chinese ar-tichoke powder, brown sugar, and egg), and the Chinese artichoke rice muffin formulation was optimized us-ing rheology. The results of the sensory evaluation showed very significant values for color, texture, sweet-ness, and overall quality (P＜0.05). The results of the color, texture, and chemical analyses showed significant values for crumb redness (P＜0.01), crumb yellowness (P＜0.05), crust redness (P＜0.05), crust yellowness (P＜0.001), crust lightness (P＜0.05), adhesiveness (P＜0.01), springiness (P＜0.001), gumminess (P＜0.01), co-hesiveness (P＜0.05), moisture content (P＜0.05), and sweetness (P＜0.05). As a result, optimum formulations obtained by numerical and graphical methods were found to be 8.28 g of Chinese artichoke powder, 66.20 g of brown sugar, 111.72 g of sticky rice powder, 30 g of rice powder, and 59.37 g of egg.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"632 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122948159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

요양병원인증제 전·후의 요양병원 임상영양관리 현황 비교 比较疗养医院认证制前后疗养医院临床营养管理现状

Journal of the Korean Dietetic Association Pub Date : 2014-08-01 DOI: 10.14373/JKDA.2014.20.3.199

이창희, 이수경

{"title":"요양병원인증제 전·후의 요양병원 임상영양관리 현황 비교","authors":"이창희, 이수경","doi":"10.14373/JKDA.2014.20.3.199","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.3.199","url":null,"abstract":"The increasing elderly population has created an urgent need for well-managed convalescent hospitals, which should provide appropriate clinical nutrition services. The new accreditation policy requiring participation of all convalescent hospitals since 2013 may promote improvement of clinical nutrition services. This study examined whether or not the accreditation policy has increased practice level and dietitians` perception of the importance of clinical nutrition management. Of the 177 convalescent hospitals accredited by January 30, 2014, dietitians from 73 hospitals (41.2%) completed the survey questionnaire. The pre-tested questionnaire surveyed general characteristics of the hospital and dietitians, current status of clinical nutrition management, and changes in the perception and practice levels of various aspects of food and clinical nutrition management. In average, dietitians with more than 5 years of work experience (68.1%) provided food and clinical nutrition services (71.2%). After accreditation, dietitians` perception of the importance and practice level of clinical nutrition service increased (P¼0.001). Level of perception, however, was significantly (P¼0.001) higher than practice level before and after accreditation. During perception and practice level of initial nutrition assessment, a compulsory accreditation item, notably and significantly (P¼0.001) improved after accreditation. The significant difference between perception and practice level disappeared after accreditation. In conclusion, the accreditation process had positive effects on clinical nutrition management in terms of dietitians` perception and practice levels. Making more accreditation items compulsory and providing motivation and professional education to dietitians in convalescent hospitals could lead to additional improvements.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115114577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Clinical Nutrition Service in Korean Tertiary Hospitals and General Hospitals: Result of Nationwide Cross-Sectional Survey 韩国三级医院和综合医院临床营养服务现况调查结果

Journal of the Korean Dietetic Association Pub Date : 2014-08-01 DOI: 10.14373/JKDA.2014.20.3.183

M. Um, Y. Park, S. Lee, Seung Min Lee, Eun Young Lee, J. Cha, M. Park, Ho Sun Lee, M. Rha, E. Lyu

{"title":"Clinical Nutrition Service in Korean Tertiary Hospitals and General Hospitals: Result of Nationwide Cross-Sectional Survey","authors":"M. Um, Y. Park, S. Lee, Seung Min Lee, Eun Young Lee, J. Cha, M. Park, Ho Sun Lee, M. Rha, E. Lyu","doi":"10.14373/JKDA.2014.20.3.183","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.3.183","url":null,"abstract":"The purpose of this study was to investigate the status of clinical nutrition services provided at tertiary hospitals and general hospitals in Korea. In total, 157 questionnaires were distributed to the departments of nutrition at hospitals on September 2013. The results of this study are as follows. The median number of beds was 607 and average length of stay was 8 days. 63.1% of dietitians had over 5 years of career experience. Nutritional screening rate was 97% in tertiary hospitals but only 67.2% in general hospitals (P< 0.001). The rate of equipment with computerized nutritional screening system was 100% in tertiary hospitals but 71.9% in general hospitals (P<0.001). Hospitals with the best regarding nutritional care were hospitals accredited by JCI (Joint Commission International). On the other hand, hospitals not accredited by the JCI but KOIHA (Korea Institute for Healthcare Accreditation) showed the lowest performance rate of nutritional care. Nutrition support teams (NSTs) were established in all tertiary hospitals but in only 73% of general hospitals (P<0.001). The rate of actively operating NSTs was 89% in tertiary hospitals but only 62% in general hospitals (P<0.001). There is a need to provide proper standardized clinical nutrition services as a primary treatment and we observed large variations in the quality of nutritional service between hospitals. Therefore, local solutions are needed to implement nutritional programs and policies for improved service and care.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"179 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132940285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction' 减钠研究:“降钠健康餐厅”

Journal of the Korean Dietetic Association Pub Date : 2014-08-01 DOI: 10.14373/JKDA.2014.20.3.174

Soon-Myung Hong, J. Lee, Hyewon Kim, Rina Yu, Jeong-hee Seo, Eun-Jeong Huh, S. Cho, J. Yang

{"title":"Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'","authors":"Soon-Myung Hong, J. Lee, Hyewon Kim, Rina Yu, Jeong-hee Seo, Eun-Jeong Huh, S. Cho, J. Yang","doi":"10.14373/JKDA.2014.20.3.174","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.3.174","url":null,"abstract":"This study compared total sodium amounts in ‘Healthy Restaurant for Sodium Reduction’ menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in ‘Healthy Restaurant for Sodium Reduction’. This study monitored and collected menu samples from a total of 103 restaurants participating in ‘Healthy Restaurant for Sodium Reduction’ in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 (310.8±156.8 mg/100g) and 2012 (211.6±110.3 mg/100g). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: ‘Gook/Tang’ (from 226.6±127.7 mg/100g to 168.5±74.3 mg/100g), ‘Jjigae/Jeongol’ (from 385.8±111.7 mg/100g to 257.1±82.53 mg/100g), ‘Noodle/ Dumpling’ (from 263.8±116.9 mg/100g to 194.1±55.6 mg/100g), ‘Gui’ (from 390.3±120.6 mg/100g to 258.8±92.7 mg/100g), ‘Steamed dish’ (from 305.3±124.3 mg/100g to 175.6±76.6 mg/100g), ‘Bob’ (from 273.7±162.5 mg/100g to 167.1± 93.1 mg/100g), and ‘Stir-fried dish’ (from 368.6±116.6 mg/100g to 219.0±72.4 mg/100g). The survey results showed that responses for ‘Reducing salt amount’ were 75.7%, responses for ‘Using enchovy stock, shrimp, radish, or fruit soup’ were 64.1%, and responses for ‘Liking the taste because it is bland’ were 50%. This study indicates that ‘Healthy Restaurant for Sodium Reduction’ nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129180945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 15

Association of Anthropometric and Biochemical Factors with Bone Mineral Density in Korean Adult Women Data from the Fourth (2008~2009) and Fifth (2010~2011) Korea National Health and Nutrition Examination Surveys (KNHANES IV & V) 第四次(2008~2009)和第五次(2010~2011)韩国国民健康与营养调查(KNHANES IV & V)的人体测量和生化因素与韩国成年女性骨密度的关系

Journal of the Korean Dietetic Association Pub Date : 2014-08-01 DOI: 10.14373/JKDA.2014.20.3.157

Soon-Nam Choi, K. Jho, Nam-Yong Chung

{"title":"Association of Anthropometric and Biochemical Factors with Bone Mineral Density in Korean Adult Women Data from the Fourth (2008~2009) and Fifth (2010~2011) Korea National Health and Nutrition Examination Surveys (KNHANES IV & V)","authors":"Soon-Nam Choi, K. Jho, Nam-Yong Chung","doi":"10.14373/JKDA.2014.20.3.157","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.3.157","url":null,"abstract":"ABSTRACT The main purpose of this study was to investigate factors that affect bone mineral density (BMD) in Korean adult women (20∼80≤ yr). Data on BMD, anthropometric (height, weight, body mass index, waist circumference, and body fat), and biochemical (total cholesterol, vitamin D, and alkaline phosphatase) meas-urements were obtained from the Fourth and Fifth Korea National Health and Nutrition Examination Surveys (KNHANES, 2008∼2011). Overall, the BMD of subjects had decreased from year to year: the T-scores de-creased from 0.657 (2008∼2009) to 0.295 (2010∼2011) in 40∼49 yr group and from 0.076 to －0.081 in 50∼59 yr group. Age was negatively associated with BMD (T-scores of 0.388 in 20∼29 yr group and －1.952 in ≥80 yr group for total femoral). BMD continuously increased with increased weight and body mass index (BMI). High values of total cholesterol (T-scores of －0.005 in 201∼229 mg/dL group and －0.094 in ≥230 mg/dL group for total femoral) and alkaline phosphatase (T-scores of 0.481 in ≥102 IU/L group and －0.674 in ≥336 IU/L group for total femoral) were associated with lower BMD. Overall height, weight, and BMI were positively associated with BMD, whereas total cholesterol and alkaline phosphatase (ALP) were neg-atively associated with BMD. Findings of the present study show that bone loss may be associated with vari-ous factors such as age, weight, BMI, total cholesterol, and ALP et al., and that much attention should be paid to bone health of adult women. Therefore, practical and systematic programs are required to improve the BMD of adult women as well as to maintain healthy bone levels.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132758573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder 添加甜叶菊叶粉的豆浆品质特性研究

Journal of the Korean Dietetic Association Pub Date : 2014-05-02 DOI: 10.14373/JKDA.2014.20.2.77

Soon-Nam Choi, M. Joo, Nam-Yong Chung

{"title":"Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder","authors":"Soon-Nam Choi, M. Joo, Nam-Yong Chung","doi":"10.14373/JKDA.2014.20.2.77","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.2.77","url":null,"abstract":"ABSTRACT This study was carried out to evaluate the effects of stevia ( Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13∼12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40∼64.94), a (－7.63∼－6.45), and b (18.71∼19.63), whereas that of control were 67.45, －4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, vis-cosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"4 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122772130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Various Factors Affecting the Bone Mineral Density in Korean Young Adult Women: Data from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010~2011 影响韩国年轻成年女性骨密度的各种因素:来自第五次韩国国家健康与营养调查(KNHANES V)的数据，2010~2011

Journal of the Korean Dietetic Association Pub Date : 2014-05-02 DOI: 10.14373/JKDA.2014.20.2.110

K. Jho, Soon-Nam Choi, Nam-Yong Chung

{"title":"Various Factors Affecting the Bone Mineral Density in Korean Young Adult Women: Data from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010~2011","authors":"K. Jho, Soon-Nam Choi, Nam-Yong Chung","doi":"10.14373/JKDA.2014.20.2.110","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.2.110","url":null,"abstract":"This study investigated factors affecting the bone mineral density (BMD) of Korean young adult women (20∼30 yrs) living in Seoul, according to the state of employment. Data on BMD and anthropometric and biochemical measurements were obtained from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V) (2010∼2011). BMD of the working group (WG) was generally higher than that of the nonworking group (NWG). The prevalence of osteopenia, and osteoporosis between the groups was 29.0/31.5%, and 12.9/18.5% from 20∼29 yrs as well as 25.5/24.1%, and 20.2/20.5% from 30∼39 yrs, respectively. From 20∼29 yrs, prevalence of osteopenia and osteoporosis in the WG was lower than that of the NWG. Alkaline phosphatase activity of the WG was lower than that of the NWG. In the WG, from 20∼ 29 yrs, total femur BMD showed significant positive correlations with waist circumstance and BMI. In the NWG, from 20∼29 yrs, total femur, femoral neck, and lumbar spine BMDs showed significant positive correlations with weight and fat mass, whereas they showed significant negative correlations with vitamin D. In the WG, from 30∼39 yrs, total femur and femoral neck BMDs showed significant positive correlations with weight and free fat mass. The results of this study show that BMD of young adult women is insufficient regardless of their employment status. Therefore, practical and systematic programs are required to improve the BMD of young adult women as well as to maintain healthy bone levels.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126692403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Perception and Satisfaction of Free Foodservice in Male Middle School Students in Chungnam 忠南地区男中学生对免费餐饮服务的感知与满意度

Journal of the Korean Dietetic Association Pub Date : 2014-05-02 DOI: 10.14373/JKDA.2014.20.2.87

Yu-Rin Kim, Eun‐Jin Kim, Mi-Kyeong Choi

{"title":"Perception and Satisfaction of Free Foodservice in Male Middle School Students in Chungnam","authors":"Yu-Rin Kim, Eun‐Jin Kim, Mi-Kyeong Choi","doi":"10.14373/JKDA.2014.20.2.87","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.2.87","url":null,"abstract":"ABSTRACT The purpose of this research was to investigate perception, necessity, and satisfaction of a free foodservice in male middle school students. This study was conducted at male middle schools with paid foodservice (PFS group, 250 students) and with free foodservice (FFS group, 250 students) in Chungnam. Average age of stu-dents in the PFS group was 13.1 while that of FFS students was 12.8 years. Exactly 88% of PFS students and 94% of FFS students responded that school foodservice is necessary, which was a significant difference (P＜0.05). As the reason for participating in foodservice, about 32% of the PFS students answered the school’s request while 33.6% of FFS students answered nutrition, showing a significant difference (P＜0.001). Exactly 72.8% of PFS and 96.4% of FFS knew about FFS (P＜0.001). More PFS students (86.4%) than FFS students (66%) answered they would not participate in foodservice if the FFS would be introduced and the quality of meal service would deteriorate. After initiation to FFS, there were significant differences in assess-ment of foodservice: 77.6% of PFS students answered expected that the quality of foodservice would degrade, whereas 74.4% of FFS students answered that quality would not degrade (P＜0.001). Satisfaction of foodser-vice was 2.3 points for FFS students, which was significantly lower than the 2.5 points for PFS students (P＜0.001). To sum up assessment of foodservice was positive, whereas satisfaction was not significantly differ-ent between PFS and FFS. Based on this research, households, schools, and governments should promote FFS in order to diminish financial pressure for students.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125726821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Effect of Food Consumption Monitoring Using a Smartphone on Weight Changes in Obese Women 使用智能手机监测食物消耗对肥胖女性体重变化的影响

Journal of the Korean Dietetic Association Pub Date : 2014-05-02 DOI: 10.14373/JKDA.2014.20.2.123

Young Suk Kim, Jeongah On, Y. Hong, I. Hong, U. Chang

引用次数: 2

Prevalence of Osteoarthritis and Related Risk Factors in the Elderly: Data from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010~2012 老年人骨关节炎患病率及相关危险因素:来自第五次韩国国民健康与营养调查(KNHANES V)的数据，2010~2012

Journal of the Korean Dietetic Association Pub Date : 2014-05-01 DOI: 10.14373/JKDA.2014.20.2.99

H. Lee

{"title":"Prevalence of Osteoarthritis and Related Risk Factors in the Elderly: Data from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010~2012","authors":"H. Lee","doi":"10.14373/JKDA.2014.20.2.99","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.2.99","url":null,"abstract":"ABSTRACT The purpose of this study was to estimate the prevalence of osteoarthritis as well as assess the risk factors associated with osteoarthritis in Koreans over 65 years using data from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010∼2012. Of the participants from KNHANES V, a total of 3,479 subjects were analyzed using SPSS statistics complex samples (Windows ver. 21.0). Osteoarthritis was more frequently found in female (32.5%) or rural (26.8%) groups than male (9.3%) or urban (20.3%) groups. Mean age of the osteoarthritis group was significantly higher than that of the normal group. Mean values of BMI and waist circumference were significantly higher in the osteoarthritis group than in the normal group, whereas height, fasting blood glucose, total cholesterol, LDL-cholesterol, HDL-cholesterol, triglyceride, hemo-globin, and hematocrit levels were not. Health-related quality of life (EQ-5D) was significantly higher in the normal group than in the osteoarthritis group. The results of multiple logistic regression showed that obesity and vitamin A/riboflavin intakes were significantly related to the prevalence of osteoarthritis, whereas smoking, alcohol intake, physical activity, hypertension, hypercholesterolemia, hypertriglyceridemia, anemia, and diabetes were not. This study suggests that obesity and nutrient intakes were associated with osteoarthritis, whereas chronic diseases such as hyper-lipidemia, anemia, and diabetes as well as health habits were not. Prospective research of long-term control is needed to establish the effects of those factors on the osteoarthritis.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"40 5-6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127774203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 32